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Kim Dae-seok's Gochujang Dureup Jangajji
A traditional side dish made by briefly blanching toona, drying it, then marinating it in gochujang seasoning with rice syrup and soju for aging.
Kim Dae-seok's Butterbur Jangajji
A refreshing spring pickle made by blanching butterbur leaves, peeling off the tough outer skin, and soaking them in a soy sauce brine infused with licorice root.
Kim Dae-seok's Perilla Leaf Jaban
A savory, sweet-and-salty side dish made by tossing crispy fried perilla leaves with a flavorful seasoning—perfect as a rice companion.
Kim Dae-seok's Pear Juice Ginger Syrup
Ginger is ground with pear juice, the juice is extracted, and then rock sugar is mixed with the remaining ginger solids to make ginger syrup.
Kim Dae-seok's Grilled Seasoned Dried Pollock
Coated with glutinous rice flour to enhance a soft, chewy texture, this delicious dried pollock is marinated in a secret spicy-sweet gochujang sauce—perfect as a rice companion dish.
Kim Dae-seok's Shrimp Tteokguk
A clear tteokguk with sliced rice cakes in a savory dried-shrimp and kelp broth, balanced with the natural sweetness of onion.
Kim Dae-seok's Rice Cake Ketchup Ramen
A chewy ramen with rice cakes and egg, finished with a small amount of ketchup to enhance the broth flavor
Kim Dae-seok's Kombu Pressure Cooker Rice
Large-batch rice cooked in a pressure cooker with glutinous and non-glutinous rice enhanced with kombu
Kim Dae-seok's honey Chili Seed Pickled Cucumber
An unconventional pickled cucumber with a satisfying crunch and savory depth, made without boiling water—using soju, twice-concentrated vinegar, honey, and chili seeds.
Solo Cooking God's Perilla Leaf Sundae Stir-Fry
Rice cakes, Korean blood sausage, and offal are stir-fried in gochujang and tonkatsu sauce, then finished with perilla leaves and perilla seed powder.
Yoon Yi-ryeon's Nabak Mul Kimchi
A refreshing and subtly sweet nabak mul kimchi made with winter cabbage, Jeju radish, apple juice, and glutinous rice paste.
Yoon Yi-ryeon's Chorongmu Chonggak Kimchi
Chonggak kimchi made by salting whole chorong radishes for a long time to preserve crispness and mixing with a seasoning centered on salted shrimp.